while you can't deny the deliciousness that are creamy mashed potatoes, they aren't something you are likely to eat daily, unless you're mr. handsome and then you could pretty much survive solely on the side dish alone.
but i figured out a way to make them a little healthier, hence we can have them more often, thanks to a good 'ol fashion swap out.
one of my favourite root vegetables, it lends itself well to roasting and mashing, making it a healthy side dish to accompany any main. last night i went the mashed root, adding a little sour cream and butter to make them even better.
simple suppers are my jam!
creamy whipped parsnips
1 1b parsnips, peeled and chopped
1 large russet potato, peeled and chopped
2 cloves garlic
2 tablespoons butter
1/3 cup sour cream
sea salt & pepper to taste
parsley for garnish
in large pot add in parsnips, potatoes, and whole garlic cloves. cover with water and add a large pinch of salt. cook till vegetables are fork tender, 20-25 minutes.
remove from heat and drain. add in butter, sour cream, salt and pepper and beat with mixer until smooth. garnish with parsley.